Welcome to my blog. You are about to read whatever pops into my little pea brain and registers as significant...and sometimes not particularly significant. It's family, Crossfit, recipes, hockey, and everything in between.

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Friday, December 20, 2013

I feel like it has been an eternity now since we've made the full commitment to become a Paleo household! I have forgotten all of the uncertainty that comes with giving up your absolute favorite foods....before you realize that you don't have to!!Look! Cookies!

There is much controversy in the Paleo community about many things...is this ingredient Paleo? Do I have to start wearing weird shoes to be accepted into your cult? Do I have to start doing Crossfit...it's so scary?!! Look...I have come to the realization that everyone has their own "Paleo". There is a framework to help you guide your way and the sooner that you can recite what you CAN EAT, then the less emphasis everyone will put on what you CAN'T eat (not that it's any of their damn business). "High quality and sustainable meats, veggies, eggs, fruit, nuts, healthy fats (NO, for the love of all things sacred, canola oil is not a healthy fat), and natural sweeteners like honey, dates, maple, and coconut sugar."It's not a DIET. Yes, people tend to lose a lot of weight when they commit to eating this way, but that's not WHY you should eat this way. You CANNOT half-ass this or it won't work. If you think that you can eat strict Paleo all day long and then eat a bowl of cereal for dessert, think again. If you understand the science behind the way grains affect your body, then you'll understand what I mean. Read "Wheat Belly".In my next post, I'm going to give you the tools you need in order to start the transition to a healthier way of life! Pasta will be the first in the series! It's so EASY...seriously.

Tuesday, December 10, 2013

I swear to gravy...if I hear "Black Friday" one more time, I'm going to stab myself in the neck. Srsly.For those of you that follow me on Facebook, you'll be wondering about how my Cinnamon Roll Biscuits turned out...I think. Well, they were REALLY good. I tweaked them to my liking, of course, so I'll be posting the recipe with my personal touch.Here is the original recipe.And here is MY recipe:

In a large bowl, combine the almond flour, salt, cardamom and baking
soda.

In a mixer w/paddle attachment (if you have it, otherwise use beaters and a bowl!), beat together the honey and room temp eggs (not the oil/butter yet!).

Add the egg mixture to the almond flour mixture. Mix until decently incorporated, then add the oil/butter. It will be pretty sticky. You can also let it rest in the fridge for 10
min. This might make it easier to work with, but try the next step before abandoning the dough in the fridge.

Roll the
dough out between two sheets of parchment paper, into a giant, thin circle. Take your time and get a good
uniform thickness.

Write your name with a squeeze bottle of honey on the dough, then cross it out, then squeeze squiggles over the dough. A lot...until you think, "That's probably enough." It's fun, and it tastes good. You can spread the honey around with your hands, if you're OCD, but I didn't and the world didn't stop turning.

Mix the cinnamon and coconut sugar together in a bowl, then sprinkle it over the dough (use your HANDS, and reserve about 1 Tbs for later), then sprinkle the chopped nuts or whatever else you like in your cinnamon rolls (I like to put an extra shprinkle of Himalayan Pink salt). Make sure you get everything all the way to the edges and try to keep the
filling additions finely chopped so they don't tear through the dough when you
start rolling.

Now you're ready to roll it up! Pick up the edge of the parchment paper and start to roll the edge of the
dough away from you using the paper the whole time. Try to start a tight roll from the beginning. Continue
rolling until you have a nice uniform log (don't worry if the edges look gnarly. If the roll cracks use the warmth of your hand to press it
together and make it smooth again. Be gentle and careful when rolling up the dough. This dough is not as
workable as a gluten based flour would be.

With a good bread knife, cut the roll into about 1-1.5" thick
slices. Shape them a bit if needed. Lay the rolls cut side down on to a parchment line cookie
sheet. They can be placed apart or connected. Sprinkle the remainder of the coconut sugar/cinnamon mixture on top like this:

Bake 10-15 min.

I suggest staying close to the stove and checking a couple of minutes
before the baking time is up. Everyone's oven cooks a bit differently and
baking times will vary depending on the size of the rolls. They should be golden
with some browning (you can see in this pic that the little edges are barely brown, and they were perfect). The dough toward the center of the roll should be soft but
not to doughy. If baked too long they WILL become dry and hard. If cooked just
right though, they will be heavenly.

When ready, remove from the oven and let cool for about 10
min. If you try to move them before then, they are likely to fall apart.